SPREADING THE PEANUT BUTTER: INVOLVING FOOD SERVICES WORKERS IN REDUCING THEIR OWN INJURIES

Transcription

1 SPREADING THE PEANUT BUTTER: INVOLVING FOOD SERVICES WORKERS IN REDUCING THEIR OWN INJURIES Cathy Reineke Lourdes Goncalves San Mateo County Schools Insurance Group February 25,

2 WHO WE ARE Joint Powers of Authority (JPA) Cover all public school districts in San Mateo County for Liability and Worker s Compensation Programs Partner with Keenan to administer our workers compensation program Pay approximately 13MM in work comp costs per year 10,000 employees 23 school districts and the County Office of Education 177 separate sites. Unified, K-8, and high school districts Combination of production and satellite kitchens Some internally managed, some using vendor management AND WHO ARE YOU? 2 C

3 DATA DOESN T LIE Injuries result from: Slips, Trips, And Falls Reaching, Bending Cumulative Trauma Age Many food service workers work well past the average age of retirement 3C

4 Why are injuries are occurring? Description Total Fall/Slip: Miscellaneous 15 Struck/Step: Miscellaneous 11 Strain By Twisting* 9 Strain By Lifting 7 Fall/Slip: Same Level 7 Strain By Holding/Carrying 6 Strain By Pushing/Pulling 4 Miscellaneous: Cumulative (All Other) 4 Strain By Miscellaneous 3 Strain By Reaching 3 Strain By Rep Motion/Carpal Tunnel 3 Fall/Slip: Liquid/Grease Spill 3 Fall/Slip: Ladder/Scaffolding 2 Fall/Slip: Slipped, Didn t Fall 2 Strain By Using Tool/Machine 1 Fall/Slip: On Stairs* 1 Cut/Puncture/Scrape: Miscellaneous 1 Description Total Strains 36 Falls 30 Other 16 4L

5 5L

6 Hazards in Food Preparation INJURY/ILLNESS SOURCE Soreness & back pain Repeated awkward movements or vibration Working in one position for a long time Heavy lifting involving awkward postures and difficult loads Slips and Falls Slippery and cluttered floors Inadequate lighting Inadequate footwear Burns and scalds Open flames Hot oils Steam Ovens, appliances, utensils Cuts and amputations Knives, cutters, slicers, choppers & grinders 6C

7 WIIFM? Everything is done to them Have very little say or control over their work environments Accept their work stations as they are and work day after day Love the Kids. For most of them, that is why they are there Often great pay and benefits for the food service world 7C

8 HOW DO WE HELP FOOD SERVICES WORKERS TAKE OWNERSHIP OF THEIR OWN WORKPLACE? 8C

9 STEP 1 Conduct a site visit Review all steps in processing food Review each person s job requirements Helpful to use WCB Job Description form. Review it prior to your visit 9L

10 Step 2, Review Key Components That Can Lead To On-The-Job Injury Housekeeping Arrangement of Kitchen Reaching/Bending Heat and Cold Cumulative/Repetitive Motion Burns 10L

11 Housekeeping Slips, trips, falls Boxes or objects from the knee down Spills on floor 11 L

12 Arrangement of Kitchen Tight spaces Blind corners Storage Freezer access 12L

13 Reaching/Bending Set up of individual stations Overhead storage Bending/ under-storage Location of items used most frequently 13 C

14 Heat and Cold Access and condition of freezer Storage of items in freezer Safe use of ovens 14 C

15 Repetitive Motion Issues Scooping, spooning Use of dominate hand Twisting, turning at conveyor line Bending down Job rotation 15L

16 Equipment Used Can openers Ovens Trays Dollys Oven mitts Conveyor belts 16 C

17 Appropriate clothing and shoes Clothing that protects a food service worker from burns No strings or jewelry hanging from clothes to get caught when closing ovens, doors, freezers Appropriate shoes. Supportive Non-slip No sandals or open-toed shoes 17 L

18 Step 3, Professional Development Training: So, You Are A Food Service Worker: What Solutions Would You Have To The Following? Housekeeping Arrangement of Kitchen Reaching/Bending Heat and Cold Repetitive Motion Equipment Used Appropriate Clothing and Shoes 18 C

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32 Lessons Learned Most items identified are cheap to fix Work with the Food Services Director to plan schedules for replacement of the big items When purchasing equipment, work with the food service employees. They know what works and what they want Rolling carts Can openers Food dollies and lifts For equipment, try before you buy. If employees don t like it, they won t use it Be sure to follow up to see if changes were made Biggest challenge, working with vendor managers to effect change. What is their investment? You pay the work comp. Managers are here today, gone tomorrow. What do your contracts with vendors say about equipment purchase, follow-up on suggestions for Safety items etc.? 32 C

33 Questions? Judge a man by his questions rather than by his answers. Voltaire 33 L&C